Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads.
Two recipes below for using this vinaigrette:
Shaving vegetables brings a nice look and texture to a salad. Shave with a sharp, wide vegetable peeler… so easy and fun.
I like to have watermelon and purple daikon radishes in my fridge, they are great keepers and add a blast of gorgeous color and zippy flavor.
I’m loving these Peruvian Purple Potatoes!
Beyond an exceptional dose of antioxidants – they are sweet and the deep-purple color can brighten anyone’s day! I steam them whole, peel when cool and cube them.
Mixing them with cracked, pitted olives and streaming on some Preserved Lemon Vinaigrette – the salad takes on a very Moroccan-vibe. Adding some extra thin-cut preserved lemons adds another tangy element!
This dressing is simple to make – a few tricks, and you will learn how to emulsify it correctly:
To make – Add your minced flavoring ingredients to a bowl.
Add lemon juice, and lemon juice from the jar of preserved lemons – it’s deliciously salty, so you do not use another salt.
Measure the oil – get out a wire whisk and add the oil very slowly!!
Once half has been added, you can stream little faster, but still quite slow.
You will have a thick and perfectly emulsified dressing.
I always have many dressings in my fridge – it’s a thing of mine!
So ~ what to do with it?
Drizzle on so many of your culinary creations:
- Over Leafy Salads
- Mix in to Composed Salads (like my potato one) adding grains for fiber
- Perfect on many Grilled Proteins
- Loving it in Thinly Sliced Chicken Breasts with Grilled Lemon Slices
- Delicious over Shrimp, grilled or poached – add vinaigrette while warm!
- A great addition to Tofu – adds necessary flavor
- Makes a great marinade too!
- Pairs well with just about every vegetable! Think Asparagus, Eggplant and Tomatoes.
- Add to pasta for and awesome cold salad – add to pasta while warm to “grab” extra flavor.
Enjoy this versatile vinaigrette!